Author Notes: A clafoutis is a french dessert that takes two forms: right out of the oven it is light and airy, and as it cools, it becomes more dense, like a crepe. I used Suzanne Goin's recipe for a Cranberry Walnut Clafoutis as a base, and made my own variation with walnuts, sage, and vanilla. This dessert is best served right out of the oven, with whipped cream, powdered sugar, and if you're feeling fancy, maybe some fried sage leaves. Adjust the amount of sage to your taste. I used about 10 or so small sage leaves, and chopped them up to release more flavor. —HollowLeg
1 cup + 2 tablespoons
sage leaves, roughly chopped
tablespoons unsalted butter
cup all purpose flour
teaspoon kosher salt
tablespoon vanilla extract
cup walnuts (black walnuts if you can find them)
- Heat the milk, butter, and sage leaves in a saucepan until warm.
- In a large bowl, mix the eggs, flour, sugar, salt. While stirring, slowly add the milk mixture, and then mix in the vanilla extract. Let the batter sit at room temperature for about an hour before baking.
- Preheat the oven to 375.
- Toast the walnuts in a pan over medium-high heat for a few minutes, until fragrant. Once cooled, mix the walnuts into the batter.
- Butter a baking dish generously, and then sprinkle the dish with a few teaspoons of sugar.
- Bake the clafoutis for about 45 minutes, or until golden brown and puffed.
- This recipe was entered in the contest for Your Best Walnuts & Sage